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Doughnut
A doughnut (also spelled donut) is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. Other shapes include balls, flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen doughnuts. Doughnuts are often accompanied by coffee or milk.
A recipe for a deep-fried dough ball was recorded by Cato the Elder in his De agri cultura, using cheese, honey, and poppy seeds, called globi. Similar types of fried dough recipes have either spread to, or originated, in other parts of Europe and the World.
A 13th-century Arabic cookbook, written by Ibn Razīn al-Tujībī contains a recipe for a doughnut-like variant of sfenj, made by frying leavened semolina dough, the dough is meant to be shaped into a small ball, the recipe also calls for shaping the dough into a Ka'ak with a hole in the middle to test its proofing. This is done before frying the first batch and results in a shape reminiscent of a modern doughnut.
The cookbook Küchenmeisterei (Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", stuffed, fried dough cakes.
The Spanish and Portuguese churro is a choux pastry dough that would also be served in a ring-shape. The recipe may have been brought from, or introduced to China, in the 16th century.
Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape.
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Doughnut
A doughnut (also spelled donut) is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. Other shapes include balls, flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen doughnuts. Doughnuts are often accompanied by coffee or milk.
A recipe for a deep-fried dough ball was recorded by Cato the Elder in his De agri cultura, using cheese, honey, and poppy seeds, called globi. Similar types of fried dough recipes have either spread to, or originated, in other parts of Europe and the World.
A 13th-century Arabic cookbook, written by Ibn Razīn al-Tujībī contains a recipe for a doughnut-like variant of sfenj, made by frying leavened semolina dough, the dough is meant to be shaped into a small ball, the recipe also calls for shaping the dough into a Ka'ak with a hole in the middle to test its proofing. This is done before frying the first batch and results in a shape reminiscent of a modern doughnut.
The cookbook Küchenmeisterei (Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", stuffed, fried dough cakes.
The Spanish and Portuguese churro is a choux pastry dough that would also be served in a ring-shape. The recipe may have been brought from, or introduced to China, in the 16th century.
Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape.
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